Preparation time is 25minutes
Cook time is 30minutes
Total time is 55minutes
Serve is for 6 people
Difficulty level: 2 out of 4
14 Ingredients
Number of servings
6
- 1 cup linseeds
- 1 1/2tablespoons sultanas
- 1 1/2teaspoons sea salt flakes
- 1 bunch baby beetroot, washed, leaves separated
- 1/4 cup sesame seeds
- 1/4 cup Woolworths Worcestershire sauce
- 2tablespoons extra virgin olive oil
- 1/4teaspoons ground allspice
- 1/4teaspoons garlic powder
- 1 1/2tablespoons Dijon mustard (save 1/2 tbs to serve)
- 1tablespoons drained capers (reserve 1 tbs of pickling liquid for later)
- 3 baby gherkins, finely chopped (reserve 1 tbs of pickling liquid for later)
- 1 small red onion, finely chopped
- 1/2 bunch chives, finely chopped
Description
This vibrant vegan starter is an eye-catching addition to any dinner. Use the whole beetroot in this clever recipe, so nothing goes to waste.
Instruction tip
Variation:Instead of sultanas, use another type of dried fruit, such as currants, raisins or dried apricots.
Method
Step 1 of 3
Preheat oven to 190°C/170°C fan-forced.
Step 2 of 3
Place linseeds, sultanas, salt flakes, beetroot leaves and 1 cup boiling water in a blender and blitz until mixture resembles a thick paste. Transfer to a bowl and stir in sesame seeds. Place one-third of the mixture between 2 sheets of baking paper. Using a rolling pin, roll mixture until 2mm-thick. Transfer, on baking paper, to a large baking tray. Remove top sheet of baking paper. Repeat with remaining mixture. Bake for 20 minutes or until firm to touch. Remove trays from oven. Cool for 5 minutes. Turn crisps over and bake for a further 10 minutes. Stand for 15 minutes or until crisp.
Step 3 of 3
Meanwhile, chop beetroot and stems into 1cm pieces, then combine with Worcestershire sauce, oil, allspice, garlic powder and mustard in a large bowl. Season. Transfer to
a large, shallow baking dish and bake, covered, for 25 minutes or until beetroot is just tender.
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